Moroccan Djej Mhammer

• •3.5 lb whole chicken, cut into 8 pieces or spatchcocked
• •6 garlic cloves, minced
• •2 tablespoon fresh ginger, grated
• •1.5 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon sweet paprika
• •20 strands saffron threads
• •0.3 cup fresh cilantro, chopped
• •0.3 cup fresh parsley, chopped
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •4 tablespoon olive oil
• •2 tablespoon lemon juice, fresh
• •1 large yellow onion, finely chopped
• •1 preserved lemon, pulp removed, rind quartered and thinly sliced
• •0.5 cup green olives, pitted
• •2 cup chicken broth or water
• • for garnish fresh cilantro, chopped
• • for garnish fresh parsley, chopped

Instructions

1. 1

   Pat the chicken pieces dry with paper towels. In a small bowl, steep the saffron threads in 2 tablespoons of hot water for at least 10 minutes.

2. 2

   In a large bowl, combine the minced garlic, grated ginger, ground turmeric, ground cumin, sweet paprika, the steeped saffron with its water, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, salt, black pepper, 2 tablespoons of olive oil, and fresh lemon juice. Mix well to form a thick paste.

3. 3

   Add the chicken pieces to the bowl with the marinade. Rub the marinade all over the chicken, ensuring it's well coated, especially under the skin. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours) for best flavor.

4. 4

   When ready to cook, remove the chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.

5. 5

   In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until golden brown on all sides (about 3-5 minutes per side). Remove the seared chicken and set aside.

6. 6

   Reduce the heat to medium. Add the finely chopped yellow onion to the Dutch oven and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot.

7. 7

   Pour in the chicken broth or water, scraping the bottom of the pot to deglaze and incorporate all the flavorful fond.

8. 8

   Return the seared chicken pieces to the Dutch oven, arranging them in a single layer if possible. Add the thinly sliced preserved lemon rind. Bring the liquid to a gentle simmer.

9. 9

   Cover the Dutch oven tightly and reduce the heat to low. Braise for 60-75 minutes, or until the chicken is very tender and cooked through. The internal temperature should reach 165°F (74°C).

10. 10

    After about 45-50 minutes of braising, stir in the pitted green olives. Continue to cook for the remaining 15-20 minutes.

11. 11

    Carefully remove the chicken pieces from the pot and set aside on a serving platter. If the sauce is too thin, increase the heat to medium-high and simmer, uncovered, for 5-10 minutes, stirring occasionally, until it thickens slightly to your desired consistency. Taste the sauce and adjust seasoning if necessary (preserved lemons are salty, so be careful with added salt).

12. 12

    Pour the sauce with olives and preserved lemon over the chicken. Garnish with additional fresh chopped cilantro and parsley, if desired. Serve hot with couscous, Moroccan bread (khobz), or rice.

Chef's Tips

• 💡For the most authentic flavor, allow the chicken to marinate overnight. This gives the spices ample time to penetrate the meat.
• 💡When searing the chicken, do not overcrowd the Dutch oven. Work in batches to ensure a good golden-brown crust, which adds depth of flavor to the final dish.
• 💡Preserved lemons are salty, so taste the sauce before adding any additional salt at the end of cooking. You might not need any extra.
• 💡For an even quicker braising time, consider using chicken thighs and drumsticks instead of a whole chicken. Adjust cooking time accordingly (around 45-60 minutes).
• 💡Serve Djej Mhammer with traditional Moroccan sides like fluffy couscous, warm khobz (Moroccan bread) for soaking up the delicious sauce, or plain white rice.